Mix together 0.75oz peppermint flavoring and 7 pounds 8oz Holland crème, reserve. Grind up candy canes, reserve. Mix brownie mix according to manufacturer directions. Line a half sheet tray with parchment paper and treat with pan spray. Deposit 2 pounds 8oz batter, spread to edges, and bake at 350F until set. Let brownies cool completely then freeze. Unmold while frozen (this step is optional, but the brownies will both unmold and slice much easier from frozen) and top with 1 pound 8oz prepared peppermint crème. Melt fudge icing and pour a thin layer on top, sprinkle with ground candy canes before icing sets. Slice into 2x3 inch rectangles. Drizzle with warmed fudge icing and top with a mini candy cane.
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Mint, Candy Cane, Fudge, Buttercreme, Buttercream